The Curvy Carrot

 

Ironically, since today is the official first day of summer, I am going to wish that there were more hours in the day.  I mean, in all honesty, though, those hours would just be recreational for me:  reading time (don’t you love it when you are in the middle of a book you just can’t put down…and whoooppppsss..it’s waaaaaay past your bedtime, but you just have to keep reading.  Obsessive compulsively.  Yes, that’s a good feeling, and I secretly love the guilty twinge that comes with it.  But not the intense hatred I feel for my alarm the next morning), time watching positive, up-lifting, and family-oriented television (and by that, I mean I have been re-watching the entire seasons of Arrested Development via Netflix and a full DVR’s worth of Real Housewives.  I am a fan of RHOC’s Lydia, by the way.  Love her hair and crazy dances), sitting on my balcony and eavesdropping on the people eating at the restaurant below (no worries, friends, I’m compiling a list of “awkward conversations I have overheard at a restaurant” for a very special post), or doing everything under the sun in order to avoid NOT cleaning my apartment.  Talking on the phone a lot.  Watching YouTube videos (have you seen Twerking at Wal-Mart yet?  NSFW.) And, obviously (“obs”, as my hip sister would say) totally (“totes” as my still hip sister would say), cooking/blogging (no worries, my candid and uncensored thoughts on blogging coming very soon. It’s going to be a doozy.)

And since it’s officially summer now, these sandwiches are quite appropriate.  Now, if you own a grill, you can “obs” use that instead of using your oven (God knows it’s hot out there, kids).  But I like the idea of slicing everything and popping it away, unattended, in the oven so I could have 30 minutes or so of extra time to do whatever while my dinner cooked (actually, I think I vacuumed-which is really boring but kind of exciting when you have a brand new vacuum……)  I threw some melty, creamy fresh mozzarella on the bread, but just omit that if you want a vegan version.  And as far as seasoning your veggies (or your selection of veggies), just play around here. The world is your oyster.

 

 

Roasted Summer Vegetable Sandwiches

Servings: about 4 sandwiches (depending on how many veggies you put on each sandwich)

 

Ingredients

1 baby eggplant, sliced (***all the veggies are sliced about 1/4 to 1/2 of an inch, FYI.  Use your best judgment.)

1/2 teaspoon salt

1 zucchini, sliced

1 yellow summer squash, sliced

1 red bell pepper, seeded and sliced

1 red onion, sliced

2 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Balsamic vinegar, to taste

Mozzarella (or cheese of your choice), for each sandwich

4 pretzel rolls (or whatever kind of bread/bun you like), toasted

2 tablespoons unsalted butter, softened (actually it’s 1/2 tablespoon or so for each sandwich)

1 teaspoon minced garlic

1/4 teaspoon dried oregano

 

Instructions

1. For the veggies: Preheat the oven to 400 degrees.

2. Meanwhile, sprinkle the 1/2 teaspoon of salt over the sliced baby eggplant and let it sit for about 20 minutes at room temperature (this helps brings out the moisture so you don’t have a gooey disaster when you roast them)

3. In a large bowl, toss the veggies with the 2 tablespoons of olive oil and the salt and pepper, to taste, coating the vegetables thoroughly.

4. Transfer the vegetables to a baking dish and roast until lightly golden brown around the edges, about 30 minutes or so, stirring them about halfway through the roasting time.  Keep your oven on…you will be using it again at 400 degrees.

5.  Meanwhile, in a small bowl, mix together the softened unsalted butter, the minced garlic, and the dried oregano, forming a paste.

6. Lightly spread a bit of the butter/garlic mixture on each toasted bun.

7. Once the vegetables are roasted and cooled slightly, drizzle a little balsamic vinegar over them (if you want, and totally to your own liking).

8. Place a generous helping of the vegetables on each bun, topping with your cheese (if using).

9. Lightly wrap each sandwich in aluminum foil and bake for about 10-12 minutes in your oven (it should still be at 400 degrees). Enjoy.

 

Source:  Adapted from Southern Living.